UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

216 IV.Resultados y discusión. Capítulo II
The obtained optimal formulation was submitted to fermentation and
the resulting product was analysed in order to validate the model prediction
and to characterise several relevant product properties. The results showed
that the fermented product reached a pH value of 4.803 ± 0.015 in 3.5 h at
40 ºC with a GG survival of 8.350 ± 0.015 log cfu/mL after 28 storage days
at 4 ºC, as predicted by the model.
Figure 1. Overlay of the contour plots for both fermentation time and
probiotic count responses from the CCD design. Optimum formulation, in
which fermentation time was minimised and probiotic counts after 28 storage
days were maintained at 8 log cfu/mL is represented (+). This plot was
obtained by keeping the level of glucose factor at a constant 3 g/100 mL.